Heart-Healthy Chicken Biryani

Indulge in the vibrant flavors of our Heart-Healthy Chicken Biryani, a wholesome twist on a beloved classic. Made with nutrient-packed brown basmati rice, tender bites of marinated chicken breast, and a colorful medley of fresh vegetables like carrots, peas, and red bell peppers, this biryani is as nutritious as it is delicious. Delicate layers of fragrant spices—turmeric, cumin, cinnamon, and coriander—combine to create a deeply aromatic dish that’s baked to perfection. Light yogurt and olive oil keep it lower in fat, while fresh cilantro, mint, and a zesty squeeze of lemon add bright, refreshing notes. Perfect for a satisfying dinner, this heart-healthy recipe delivers bold taste without compromise.

Nutriscore Rating: 77/100

Prep Time:30 mins

Cook Time:60 mins

Total Time:90 mins

Servings: 6

Ingredients

• 2 cups Brown basmati rice
• 4 cups Water
• 1 pound Boneless, skinless chicken breasts
• 1 cup Plain, low-fat yogurt
• 2 tablespoons Olive oil
• 1 Large onion, sliced thin
• 1 tablespoon Ginger, grated
• 3 Garlic cloves, minced
• 1 teaspoon Ground turmeric
• 1 teaspoon Ground cumin
• 1 teaspoon Ground coriander
• 0.5 teaspoon Ground cinnamon
• 0.5 teaspoon Ground black pepper
• 0.75 teaspoon Salt
• 1 Red bell pepper, diced
• 1 cup Green peas, fresh or frozen
• 2 Carrots, diced
• 0.5 cup Fresh cilantro leaves, chopped
• 0.25 cup Fresh mint leaves, chopped
• 1 Lemon, juiced

Directions

Step 1

Rinse the brown basmati rice under cold water until the water runs clear. Soak it in warm water for 30 minutes, then drain.

Step 2

In a large pot, bring 4 cups of water to a boil. Add the rice and cook until it's 70% done, about 15 minutes. Drain and set aside.

Step 3

Cut the chicken breasts into bite-sized pieces. Marinate them with yogurt and half of the grated ginger and minced garlic. Let it sit for at least 15 minutes.

Step 4

Heat 2 tablespoons of olive oil in a large, heavy-bottomed pan over medium heat. Add the onions and sauté until golden brown, about 8 minutes.

Step 5

To the onions, add the remaining ginger, garlic, turmeric, cumin, coriander, cinnamon, black pepper, and salt. Cook for 2 minutes until the spices become fragrant.

Step 6

Add the marinated chicken pieces to the pan and cook until they are lightly browned, about 5-7 minutes.

Step 7

Stir in the diced red bell pepper, green peas, and carrots. Cook for an additional 5 minutes.

Step 8

Preheat the oven to 350°F (175°C).

Step 9

In an ovenproof dish, layer half of the partially cooked rice, followed by the chicken and vegetable mixture, then top with the remaining rice.

Step 10

Cover the dish tightly with aluminum foil and bake in the preheated oven for 30 minutes.

Step 11

Once cooked, let it rest for 10 minutes before uncovering.

Step 12

Garnish with chopped cilantro, mint, and squeeze the juice of one lemon over the top before serving.

Nutrition Facts

Serving size	3047 grams (3047.0g)

Amount per serving	% Daily Value*
Calories	2050

Total Fat 55.80g	72%
Saturated Fat 12.40g	62%
Polyunsaturated Fat 2.70g
Cholesterol 397mg	132%
Sodium 2589mg	113%
Total Carbohydrate 207.00g	75%
Dietary Fiber 40.30g	144%
Total Sugars 56.90g
Protein 188.70g	377%

Vitamin D 5IU	23%
Calcium 1114mg	86%
Iron 23mg	127%
Potassium 5048mg	107%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 24.1%

Protein: 36.2%

Carbs: 39.7%